Dark Chocolate Olive Oil Mini Trifles
Prep time
Cook time
Total time
Yields: 8-10
Olive Oil Cake:
  • 1 cup all purpose flour
  • ½ cup unsweetened Dutch-processed cocoa powder
  • 2 tbsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ¾ cup plain nonfat Greek yogurt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract (optional)
  • ½ cup Colavita Extra Virgin Olive Oil
Orange-Chocolate Whipped Cream
To make your cake:
  1. Preheat oven to 350ºF.
  2. Grease a 9-inch round or square baking pan.
  3. In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, combine the sugar, yogurt, eggs, extracts, and olive oil and whisk until combined.
  5. Slowly stir the dry mixture into the wet mixture.
  6. Pour the cake batter into the prepared pan.
  7. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan for 15 minutes in a rack; then gently run a knife along the side of the cake.
  9. Carefully invert the cake onto a plate and then invert again onto a cooling rack to cool completely.
To make your whipped cream:
  1. Break chocolate bar into pieces and place in a microwave-safe bowl or mug.
  2. Zap bowl/mug in the microwave in 30-second increments, stirring after each, until chocolate is melted. (If you notice chocolate getting clumpy, add heavy cream 1 tbsp at a time between microwave sessions, and stir vigorously until chocolate smooths out.)
  3. Set chocolate aside to cool slightly.
  4. Pour heavy whipping cream into a medium bowl. Using an electric mixer, beat cream until soft peaks form.
  5. Spoon slightly cooled melted chocolate into your whipped cream bowl. Continue beating until stiff peaks form.
  6. Refrigerate until ready to use.
To assemble:
  1. Using a biscuit cutter, cut out little rounds of chocolate cake. (Keep any leftover cake and crumble it so that you can use it as a topping.)
  2. Slice each round in half horizontally (as though you were making tiny layer cakes).
  3. Place one half into the bottom of a small serving glass (I used these).
  4. Drizzle 1 tsp orange liqueur over the cake.
  5. Scoop a generous spoonful of whipped cream over the cake.
  6. Top with the other half of your mini cake. Drizzle with another tsp of orange liqueur.
  7. Scoop another spoonful of whipped cream on top of your second cake layer.
  8. Sprinkle cake crumbs on top and garnish with orange zest.
  9. Repeat until all your little cakes/cream are used.
  10. Serve immediately.
  11. Enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2015/11/oxtail-osso-buco-with-parmesan-polenta-dark-chocolate-olive-oil-mini-trifles-and-a-giveaway.html